Lemony Orzo with Tuna and Artichoke Hearts

This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta.

No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.

Ingredients

Kosher salt

1-1/2 cups dried orzo (about 9 oz.)

1 Tbs. extra-virgin olive oil

1 small yellow onion, finely chopped

Freshly ground black pepper

1/3 cup dry vermouth or white wine

1 14-oz. can artichoke hearts, drained and quartered

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1 5-oz. can water-packed solid white tuna, drained

3 Tbs. crème fraîche or sour cream

3 Tbs. fresh lemon juice

3 Tbs. coarsely chopped fresh basil

Nutritional Information

Calories (kcal) : 470

Fat Calories (kcal): 110

Fat (g): 12

Saturated Fat (g): 4

Polyunsaturated Fat (g): 1.5

Monounsaturated Fat (g): 5

Cholesterol (mg): 25

Sodium (mg): 710

Carbohydrates (g): 60

Fiber (g): 4

Protein (g): 23

Preparation

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.

Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.

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Reviews

LOVED this! I made it for lunch, it took 20 minutes tops. I subbed in some basil that I had dried from my garden and put that in with the onions and oil. I also went the sour cream and broth route since that was what I had on hand. Really delicious.